Prenatal Nutrition WorkshopOnly $24 / person. Comes with a free 7 Day Meal plan for mamas.​What should I eat when I am pregnant? What shouldn't I eat? Should I be supplementing? What's best for baby?

Join us for A 75 minute workshop for expecting mamas. Dr. Shannon, our Naturopathic Doctor, will lead an information-rich workshop where you will learn what to eat when you're expecting. PLUS you will walk away from this workshop with a 7 day prenatal nutrition meal plan that you can begin using immediately.

Broken down by trimester, Dr. Shannon will lead you through a discussion on why your food intake is so important while pregnant. She will discuss clean and healthy eating to not only support baby's health and development, but your health and ability to thrive during your pregnancy.

Start by cooking the bulgur wheat. Pour 1 tablespoon of oil into a small saucepan along with the cinnamon and heat gently until starting to sizzle. Add the bulgur wheat and stir. Continue to cook over medium heat for a couple of minutes until the bulgur wheat smells toasted and fragrant. Add the water and a big pinch of salt and bring to the boil. Cover with foil or a tight-fitting lid and turn the heat down as low as it will go. Cook for 10 minutes and turn off the heat. Leave to steam for 5 minutes before fluffing up the grains with a fork. Set aside to cool.

Cut the chicken into very small bite-sized pieces. Place in a small bowl along with the zest of 1 blood orange and the sumac, garlic powder, chilli flakes and a good pinch of salt. Mix together well. Heat 1 tablespoon of oil in a frying pan and add the chicken pieces. Fry the chicken pieces over medium heat until cooked through. This shouldn't take longer than a couple of minutes as the pieces are so small, so take care not to overcook.

In a large bowl mix together the cooled bulgur wheat, the blood orange chunks and the juice of 1 blood orange, the herbs and the spring onions. Taste and season if needed and add a drizzle of oil if liked. Serve with the chicken on top or mixed throughout if preferred.

Taste and adjust seasonings as needed, adding more salt and pepper or herbs for flavor, vegan parmesan for cheesiness and to dry out, or more olive oil to moisten. The texture should be dough-like. If the mixture is still too wet, add coconut or oat flour, or panko bread crumbs if not gluten free.

Use a Tablespoon or cookie dough scoop (like this one), to scoop out rounded Tablespoon amounts of dough and carefully form into balls. The mixture is moldable, but fragile, so the best way to do this is to rest the dough in the palm of one hand, while using two fingers from the other hand to gently mold/form into a meatball. If it cracks, moisten your fingers with a little water to help reform/bind them. Repeat until all meatballs are formed - about 12 or 13.

Heat the skillet from earlier over medium heat. Once hot, add 1 Tbsp olive oil and half of the meatballs. Brown for 4-5 minutes, or until golden brown, shaking the pan or using a wooden spoon to roll the balls around to cook evenly on all sides.

As they are done cooking, transfer to your prepared baking sheet and set in the preheated oven. Repeat process, adding remaining 1 Tbsp olive oil to the skillet and sautéing remaining meatballs, then transfer to oven and bake for 10-15 minutes, while you prepare your carrot noodles, pasta and/or marinara sauce.

Remove meatballs from oven and let cool slightly - they will firm up the longer they are cooled. Serve over carrot noodles or pasta with marinara sauce.

Best when fresh, though leftovers keep in the freezer up to 1 month. Reheat in a 350 degree F (176 C) oven until warmed through.

Services

ABOUT US

LETS CHAT

A Note About yoga Mamas' Cancellation Polices

Please note that we do not offer refunds. Each event/course/training/wellness appt has it's own specific cancellation policy which is listed on each registration page. Please take the time to read these in full prior to registering. Each event/appointment that we run is in partnership with a practitioner who is focusing their independent career in pre and postnatal health. This is their beautiful livelihood. This is why we have these policies in place. Thank you very much for your understanding. Jamie Kalynuik, Founder of Yoga Mamas